- 1 Tbsp garlic powder
- 1 Tbsp garlic salt (optional)
- 1 Tbsp dried dill
- 3/4 cup oil
- 1 package dry ranch dressing mix
- 1 lb box Cheez-It crackers
Mix first five ingredients thoroughly together and then add you box of crackers and stir and stir and stir!
For best result, wait about 24 hours before eating so that the flavors really have a chance to marry. Plus, if you like chex-mix, try adding these tasty little crackers for added flavor.
11oz cream cheese (softened)
1 small can crushed pineapple (drained)
1/4 cup finely chopped green pepper
1/4 cup finely chopped onion
1/4 tsp garlic salt
Mix together and form into a ball and then roll in chopped pecans. Place in air tight container or plastic wrap and refrigerate over night.
This is really good served with triscuits. YUM!
Another Yummy Appetizer from Miss Debbie.
Sis Debbie brought this one last Thanksgiving and it was a HIT! Gotta try it!
- 1 8oz package cream cheese, softened
- 2 Tbsp frozen orange juice concentrate, thawed slightly
- zest of 1 orange
- 1 Tbsp sugar
- 1/8 tsp cinnamon
- 1/2 cup finely chopped pecans
- 1/2 cup chopped dried orange flavored cranberries
In a small mixing bowl, beat cream cheese, orange juice, orange zest and cinnamon on medium until fluffy. Stir in cranberries and pecans. Refrigerate for at least one hour before serving (preferably over night). Serve with crackers or graham cracker snack sticks – YUMMY!!!
Trust me on this one . . . anything that starts with “Mom” is the bomb! My mom should have opened her own bakery – we would be ka-BLILLIONAIRS by now!!!
- 2 cups all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
Sift together all these ingredients and set aside.
- 2 cup sugar
- 1 1/2 cup vegetable oil, (canola is preferred)
- 4 eggs
Beat all these ingredients well, and slowly add flour mixture. Add the remaining ingredient.
- 3 cups grated carrots
- 2 cups chopped pecans (or walnuts)
Pour batter into 2 round cake pans, greased and floured. Bake at 375 – 400 degree’s for 35 – 40 minutes.
Cream Cheese Frosting:
- 1 8oz cream cheese, soft
- 3/4 box powder sugar
- 1 tsp vanilla
- 1 stick butter
Cream butter and cream cheese, then add sugar and vanilla and beat well.
Note: Let cakes cool before frosting and make sure to get some of that cream cheesiness in the middle layer too! The less sugar used the better, apparently this recipe is a ‘consistancy’ sort of thing. You want it thick enough to spread without pulling the cake apart while doing so.
No Kidding – this is a YUM, YUM, YUMMY!!!!
- 1 gallon whole milk (skim will make a much lower calorie version)
- 1/2 cup sugar
- 1 can sweetened condensed milk
- 1/4 tsp salt
- 1/4 tsp nutmeg
- 6 eggs, separated
- 2 tsp vanilla
- 1 Tbsp rum flavoring
Combine all but 1/2 cup of milk, 1/4 cup sugar, condensed milk, salt and nutmeg and heat on stove top just to boiling (but don’t let it boil), stirring constantly. Beat eggs yokes and add to 1/2 cup milk, and then add to hot milk mixture SLOWLY – (this will keep your eggs from turning into scrambled egg nog), cook 1 – 2 minutes on medium heat and then add the vanilla and rum. Beat egg whites and slowly add 1/4 cup sugar and 1 tsp vanilla. Fold egg into egg nog mixture. Sprinkle with nutmeg. Chill and serve hot or cold (I like it cold with a couple shots of kamora).
CHEERS! and HAPPY HOLIDAYS!!!
- 2 lbs cooked yellow neck squash
- 1 chopped onion
- 1 grated carrot
- 1 can cream of chicken soup
- 1 8oz sour cream
- 1 small can water chestnuts
- 2 tsp pimento
- 1 small package Pepperidge Farm cornmeal dressing mix (or Stove Top)
- 1 stick melted butter
Mix cooked squash, onion, carrot, soup, sour cream, water chestnuts and pimento. Set aside. Mix the dressing with melted butter and place in casserole dish. Then add vegetable mixture. Bake at 350 degrees for 20 minutes.
Recipe donated by Sister Mary Stella Davis, O.S.B. Thank you Sister – this sounds wonderful and I think I may have to try it for a holiday side dish!
Got this one in my email today and even though I haven’t tried it yet, it looked to good not to add here:
Crab cakes deconstructed and topped with cornbread. By Aïda Mollenkamp
- 6 tablespoons mayonnaise
- 3 tablespoons Creole mustard
- 1 tablespoon horseradish cream
- 2 teaspoons Old Bay Seasoning
- 1/4 cup minced celery
- 1/4 cup minced onion
- Tabasco sauce, to taste
- 1 pound fresh crabmeat
- 1 cup coarsely crumbled cornbread
- Heat the oven to 400°F and arrange a rack in middle. Place mayonnaise, mustard, horseradish cream, Old Bay, celery, and onion in a small bowl and mix until well combined. Season with salt and Tabasco sauce, add crab, and mix until well incorporated.
- Place crab mixture in a 3-cup ovenproof dish and top with crumbled cornbread. Bake in the oven until golden brown, about 15 minutes. Serve immediately with toasts or celery sticks.
Call it deconstructed crab cakes if you will, but the addition of cornbread makes it much more than that.
What to buy: Creole mustard has a great heat and works well in this recipe. Substitute Dijon mustard if you can’t find it. Horseradish cream is sometimes labeled “horseradish cream style” or “prepared horseradish.”
Game plan: The crab mix can be made up to a day ahead of time (just leave out the salt until you are ready to bake it). This recipe was featured in our Thanksgiving Southern-Style
Plus this is a really cool site and even gives beverage pairing with this tasty little appetizer.